{"id":773,"date":"2021-08-10T22:21:54","date_gmt":"2021-08-10T22:21:54","guid":{"rendered":"https:\/\/smallplaces.org\/blog\/773\/"},"modified":"2021-08-10T22:21:54","modified_gmt":"2021-08-10T22:21:54","slug":"2021-8-10-e67qgodd8gr8zl6dob3ctmdbgymlu7","status":"publish","type":"post","link":"https:\/\/smallplaces.org\/es\/blog\/773\/","title":{"rendered":"Recetas de C\u00e9sar Cano"},"content":{"rendered":"
\n

Nutrici\u00f3n con Coraz\u00f3n<\/em><\/strong><\/p>\n

semana <\/strong>3 de 6<\/p>\n

3 de agosto de 2021<\/p>\n

Ensalada de Betabel y Lechuga<\/strong><\/h3>\n

Preparaci\u00f3n: 30 minutos \/ Porciones: 4<\/strong><\/p>\n

Ingredientes<\/em><\/strong><\/span>:<\/strong><\/p>\n

2 cabezas de lechuga<\/strong><\/p>\n

1 lb. de betabel hervido (instrucciones se encuentran abajo)<\/strong><\/p>\n

2 chiles morrones<\/strong><\/p>\n

1 bonche de cebollas verdes, solo la parte verde<\/strong><\/p>\n

6 onzas. queso fresco<\/strong><\/p>\n

2-3 oz de aderezo C\u00e9sar o aderezo preferido<\/strong><\/p>\n

sal al gusto<\/strong><\/p>\n

 <\/p>\n

Direcciones:<\/strong><\/p>\n

    \n
  1. \n

    Separe las hojas de lechuga. Llene un recipiente o recipiente con agua y enjuague las hojas de lechuga. Tire el agua y enjuague la lechuga otras dos veces. Deje la lechuga escurriendo en un colador mientras prepara los dem\u00e1s ingredientes.<\/strong><\/p>\n<\/li>\n

  2. \n

    Siga las instrucciones para hervir el betabel (a la pr\u00f3xima p\u00e1gina). Ponga el betabel hervido en un recipiente aparte para que no pinte los dem\u00e1s ingredientes.<\/strong><\/p>\n<\/li>\n

  3. \n

    Enjuague los chiles morrones y c\u00f3rtelos en cuadros de \u00bd pulgada. Ponga los chiles en un recipiente.<\/strong><\/p>\n<\/li>\n

  4. \n

    Enjuague lo verde de las cebollitas verdes y corte lo m\u00e1s delgado que pueda. Ponga lo verde de las cebollitas con los chiles morr\u00f3n.<\/strong><\/p>\n<\/li>\n

  5. \n

    Desmorone el queso fresco. Agrega el queso al recipiente con chile morr\u00f3n y cebolla verde.<\/strong><\/p>\n<\/li>\n

  6. \n

    Corte la lechuga en pedazos o tiras de 1 pulgada. Agrega la lechuga al chile morr\u00f3n, la cebolla verde y el queso fresco.<\/strong><\/p>\n<\/li>\n

  7. \n

    Mezcle los ingredientes y agregue sal a su gusto.<\/strong><\/p>\n<\/li>\n

  8. \n

    Agregue el aderezo y mezcle con los ingredientes hasta que est\u00e9n cubiertos de aderezo.<\/strong><\/p>\n<\/li>\n

  9. \n

    Ponga la ensalada en los platos para servir.<\/strong><\/p>\n<\/li>\n

  10. \n

    Ponga el betabel hervido encima de cada ensalada.<\/strong><\/p>\n<\/li>\n<\/ol>\n

    Receta desarrollada por Cocinero C\u00e9sar Cano<\/strong><\/p>\n

    QUE HAY EN LA BOLSA<\/p>\n

    Nuestra granja, Finca Tres Robles, no es un supermercado. No obtenemos frutas de M\u00e9xico, China o Chile. Todo lo que recibe en esta caja proviene de la tierra en nuestros campos aqu\u00ed en el barrio o de unos de nuestros amigos agricultores en el \u00e1rea.<\/strong><\/p>\n

    Comer y cocinar platos nuevos con ingredientes frescos no es f\u00e1cil, por lo que cada semana se proporciona una receta para ayudarle a encontrar formas de usar lo que obtiene de su parte. Cuando sentimos curiosidad acerca de c\u00f3mo usar nuevos ingredientes frescos, asumimos el desaf\u00edo de aprender a hacer cosas que quiz\u00e1s nunca antes hab\u00edamos hecho y comenzamos a adquirir nuevas habilidades. Gracias por comer verduras nuevas y aceptar el desaf\u00edo de llevarlas a las comidas de su hogar.<\/strong><\/p>\n

    planta<\/p>\n

    Descripci\u00f3n<\/p>\n

    Lechuga (2)<\/p>\n

    De nuestros amigos \u201cVerde Greens\u201d<\/p>\n

    Remolacha<\/p>\n

    Mira la receta de la semana del Concinero Cesar. Usa las remolachas en una ensalada<\/p>\n

    Hojas de Camote<\/p>\n

    Est\u00e1n buen\u00edsimos cocidos en huevos, caldo o pasta.<\/p>\n

    papas doradas<\/p>\n

    <\/p>\n

        Hojas de Mostazas<\/p>\n

    Est\u00e1n picosas como wasabi. Est\u00e1n perfectos mezclados con la lechuga en una ensalada.<\/p>\n

    Calabacita<\/p>\n

    <\/p>\n

    chiles<\/p>\n

    Una mezcla<\/p>\n

    nopales<\/p>\n

    Los cortamos de nuestra granja y est\u00e1n frescos y tiernos. Esta variedad no tiene muchas espinas pero hay unas entonces ten cuidado.<\/p>\n

    hoja de jamaica<\/p>\n

    <\/p>\n

    Est\u00e1 planta produce la flor de jamaica pero se puede comer las hojas tambi\u00e9n. Tienen el sabor de lim\u00f3n sin el \u00e1cido. Perfecto para una salsa o ensalada. Me gusta comerla con aguacate.<\/p>\n

    pimientos<\/p>\n

    chiquitos pero buenos<\/p>\n

    Cebollitas<\/p>\n

    \u00a1Gracias por traer nuestras verduras a su hogar!<\/strong><\/p>\n

      <\/p>\n

    Guiso de Papas con Calabaza<\/strong><\/h3>\n

    Preparaci\u00f3n: 35 minutos \/ Porciones: 3<\/strong><\/p>\n

    Ingredientes<\/em><\/strong><\/span>:<\/strong><\/p>\n

    1 libra de papas yuk\u00f3n<\/strong><\/p>\n

    2 calabazas verdes (calabacines)<\/strong><\/p>\n

    \u00bd bonche de hojas de mostaza<\/strong><\/p>\n

    \u00bd bonche de hojas de camote<\/strong><\/p>\n

    1 bonche de cebolla verde, solo la parte blanca de las cebollas<\/strong><\/p>\n

    1-2 chiles picantes (jalape\u00f1o o serrano o el de su gusto)<\/strong><\/p>\n

    16 oz de caldo de pollo, caldo de vegetales o agua<\/strong><\/p>\n

    sal al gusto<\/strong><\/p>\n

    aceite para cocinar<\/strong><\/p>\n

     <\/p>\n

    Direcciones:<\/strong><\/p>\n

      \n
    1. \n

      Enjuague las papas y calabazas. Seque con una toalla de papel y corta en cuadros de \u00bd pulgada. Guarde las papas y calabazas en contenedores separados ya que se van a cocinar a diferentes tiempos.<\/strong><\/p>\n<\/li>\n

    2. \n

      Llene un recipiente o recipiente con agua y enjuague las hojas de mostaza y camote. Tire el agua y enjuague las hojas 4-5 veces m\u00e1s hasta que el agua quede clara. Deje las hojas escurriendo en un colador mientras prepara los dem\u00e1s ingredientes.<\/strong><\/p>\n<\/li>\n

    3. \n

      Corte lo blanco de la cebolla y los chiles en cuadritos peque\u00f1os. <\/strong><\/p>\n<\/li>\n

    4. \n

      Caliente una olla a temperatura media por 1 minuto.<\/strong><\/p>\n<\/li>\n

    5. \n

      Agregue suficiente aceite para que cubra la superficie de la olla.<\/strong><\/p>\n<\/li>\n

    6. \n

      Agrega la cebolla y el chile y cocina por 40 segundos.<\/strong><\/p>\n<\/li>\n

    7. \n

      Agregue el caldo o agua y suba la temperatura lo m\u00e1s posible.<\/strong><\/p>\n<\/li>\n

    8. \n

      Cuando el l\u00edquido est\u00e9 hirviendo agregue las hojas de mostaza y camote.<\/strong><\/p>\n<\/li>\n

    9. \n

      Las hojas se har\u00e1n s\u00faper chicas por el calor. Baje la temperatura a t\u00e9rmino medio, como cuando empez\u00f3 la receta.<\/strong><\/p>\n<\/li>\n

    10. \n

       Agregue los pedazos de papa y deje cocinar por 8-10 minutos hasta que est\u00e9n tiernos.<\/strong><\/p>\n<\/li>\n

    11. \n

       Agrega los pedazos de calabaza y d\u00e9ja cocinar 4-6 minutos hasta que est\u00e9n tiernos.<\/strong><\/p>\n<\/li>\n

    12. \n

       Sazone con sal al gusto y disfrute.<\/strong><\/p>\n<\/li>\n<\/ol>\n

      Receta desarrollada por Cocinero C\u00e9sar Cano<\/strong><\/p>\n

      Betabel Hervido<\/strong><\/h3>\n

      Preparaci\u00f3n: 15-40 minutos \/ Porciones: 4<\/strong><\/p>\n

      Ingredientes<\/em><\/strong><\/span>:<\/strong><\/p>\n

      3-4 chicos betabeles<\/strong><\/p>\n

      Sal<\/strong><\/p>\n

      1 lim\u00f3n verde<\/strong><\/p>\n

       <\/p>\n

       <\/p>\n

      Direcciones:<\/strong><\/p>\n

        \n
      1. \n

        Pele los betabeles.<\/strong><\/p>\n<\/li>\n

      2. \n

        Ponga a hervir en agua salada hasta que est\u00e9n tiernos. Dependiendo del tama\u00f1o de la betabel puede ser de 15 a 40 minutos.<\/strong><\/p>\n<\/li>\n

      3. \n

        Corte el betabel en cuadros de \u00bd pulgada. <\/strong><\/p>\n<\/li>\n

      4. \n

        Mezcle las rebanadas con sal y jugo de lim\u00f3n<\/strong><\/p>\n<\/li>\n<\/ol>\n

        Receta desarrollada por Cocinero C\u00e9sar Cano<\/strong><\/p>\n

        <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Separe las hojas de lechuga. Llene un taz\u00f3n o recipiente con agua y enjuague las hojas de lechuga. Tire el agua y enjuague la lechuga otras dos veces. Deje la lechuga escurriendo en un colador mientras prepara los dem\u00e1s ingredientes.<\/strong><\/p>","protected":false},"author":1,"featured_media":774,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nRecetas de Cesar Cano - Small Places<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/smallplaces.org\/es\/blog\/773\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recetas de Cesar Cano - Small Places\" \/>\n<meta property=\"og:description\" content=\"Separe las hojas de lechuga. 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